So, Andy called me up and asked if I wanted to help him smoke a Wagyu Gold Brisket. He had picked up 2 from Big Sky BBQ’s Butcher Shop in Okotoks and, well, the obvious answer was yes. We both smoked our respective briskets on a Weber Smokey Mountain smoker but Andy prepared his with just Salt & Pepper (Texas Style) whereas I used Meat Church Holy Gospel Rub. Each brisket turned out MIND-BLOWINGLY amazing. Easily the best brisket(s) I’ve ever had. There is a HUGE difference between a Certified Angus Brisket and a Wagyu Gold. At twice the price, there should be! Enough words – enjoy the photos!